Ingredients:

  • 2 (15-ounce/425g) cans baked beans in tomato sauce
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) ketchup
  • 1/4 cup (60ml) dark molasses
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Crispy fried onions (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook diced bacon in a large oven-safe skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the skillet.
  3. Add chopped onion to the skillet with the bacon fat and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add the baked beans, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and Worcestershire sauce to the skillet. Stir well to combine.
  5. Bring the mixture to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  6. Transfer the skillet to the preheated oven. Bake uncovered for 30-40 minutes, or until the sauce has thickened and the beans are bubbly.
  7. Remove from the oven and stir in the cooked bacon.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and crispy fried onions (if desired). Serve hot.